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20121112
20121120
Search Results 0 to 3 of about 4 (some duplicates have been removed)
green, all things relating to the environment and our energy policy how optimistic are you that we're going to find a solution to this in the coming years, which is to say the next four? >> you know, in hearing the president speak and reading -- it's i guess confused as an observer and i love listening to you but trying to parse out what it means because what it goes back to for me, in the election, when politicians were separating ow the economy from birth control i was like, no, it's the same. when we hear, we have to see what's economically sound, and when we talk about climate change and energy, didn't i just hear, and don't we think the future is green jobs and what that means? so kind of stepping back, makes me feel frustrated because i feel like isn't that the direction we need to be going in and how do we convince americans that, yeah, you know what, prices at pump have to go up if we want to have them not? >> you can ask somebody who has lost a business in coney island or in the rockaways if this is about jobs and growth. >> right. >> there are people who are going to take
to create a more harsh environment in which to describe the restaurant and to create this kind of aura of negativity around the experience he had at guy saveri's restaurant. >> people didn't care for the negativity, taking to his facebook page telling the chef to ignore all those critics of new york. >> just another pompous new yorker. i didn't agree with it. >> what tha last guy said, he really loved the pretzel chicken tenders. he's been here four times, and each time he wanted to celebrate good american food. in the end, it was one word, a sarcastic thanks. savannah? >> all right, katy, thank you to you. guy is here exclusive. you flew on the red eye to be here. what was your reaction when you read this review? it must have felt like a punch in the gut. >> punch in the gut? i just thought it was ridiculous. i mean, i've read reviews. there's good and bad in the restaurant business, but that to me went so overboard, it really seemed like there was another agenda. >> so you have a problem not just with what it said but with its tone? >> the tone, the sarcasm, the question style. i mea
skill as a word smith to create a more harsh environment in which to describe the restaurant and to create this kind of aura of negativity around the experience that he had at guy fieri's restaurant. >> reporter: supporters by the dozens didn't care for the negativity taking to the facebook page telling the chef to ignore all those critics in new york. >> it's just another pompous new yorker, i don't know. i don't know. i didn't agree with it. >> reporter: for what it's worth, that last guy said he really loved the awesome pretzel chicken tenders. the times is defending the review saying he was here four times and each time he wasn't able to celebrate good american food. the only non-question in the review was at the very end, one word, a sarcastic thanks. >> thank you to you. and guy fieri is here with us now exclusively. you flew here all night on the red eye to be here. what was your reaction when you read this review? it must have felt like a punch in the gut. >> i -- punch in the gut. i just thought it was ridiculous. i mean, i read reviews. you know, there's good and ba
Search Results 0 to 3 of about 4 (some duplicates have been removed)